Vegan Strawberry Coconut Milk Loaf
Coconut milk adds moisture and sweetness to this super moist vegan cake. It's loaded with strawberries, heavenly soft, dense, and delicious!
Ingredients
Strawberry Coconut Milk Loaf
- 13.5 oz canned full-fat coconut milk
- ¼ cup unsweetened almond or oat milk
- 2 tablespoon melted vegan butter
- 1 tablespoon lemon juice
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ cup sugar
- 1 teaspoon vanilla
- 2 cup regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup diced strawberries
Optional Vegan Cream Cheese Icing
- ¾ cup confectioners sugar
- 2 tablespoon softened vegan butter
- 2 oz vegan cream cheese
Instructions
Strawberry Coconut Milk Loaf
- Preheat oven to 375
- In one bowl, mix canned coconut milk, almond milk, melted vegan butter, lemon juice, salt, vanilla, baking soda, and baking powder. Use your fork to break up the clumps in the coconut milk. It will still be clumpy but try to get them as small as you can.
- Then, mix in sugar. Mix in the flour until relatively smooth. Remember not to over mix, there may still be small clumps of the coconut milk in the batter. This is ok!
- Fold in your diced strawberries. Pour the batter into a 9×5 loaf pan and bake for 50 minutes to 1 hour. Or, until the loaf is golden!
- Serve warm or Option to top with vegan cream cheese icing.
Nutrition
Serving: 1gCalories: 236kcalCarbohydrates: 36gProtein: 3gFat: 10g
Tried this recipe?Let us know how it was!
Liza says
Hello! When do I add the 2 tbsp melted vegan butter & 1 tbsp lemon juice to the cake? It's not listed in the directions - thanks!
JillianGlenn says
Thank you for pointing that out, Liza! I've updated the recipe to reflect when those ingredients should be added in!